Chef Tony and the culinary team at Chefs Stage Buffet invite you to keep the tasty memories going at home with this special recipe. Bon Appetit!

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1 CHEF TONY O'NEAL Originally from Norfolk Virginia, Chef Tony O Neal has dedicated over 30 years to creating and cooking dishes that are like his personality: full of flavor and full of life! His dishes reflect his southern heritage simple, comforting, and fun and are best enjoyed with family and friends. This month, he brings his signature downhome touch to our buffet s Hawaiian theme, promising delectable twists on classic Polynesian flavors. Chef Tony and the culinary team at Chefs Stage Buffet invite you to keep the tasty memories going at home with this special recipe. Bon Appetit! Must be 21 years of age or older to enter casino floor and to gamble. Know When To Stop Before You Start. Gambling Problem? Call An Enterprise of the Eastern Band of the Cherokee Nation. 2014, Caesars License Company, LLC _4x6_CounterCard_V1.indd 1

2 LOMI LOMI SALMON Lomi Lomi in Hawaiian means to massage. Which is exactly what you do with the ingredients in this dish massage them together into a culinary masterpiece! Preparation time: 45 minutes Serving Size: 8 Skill Level: Beginner 2 cups shredded smoked salmon 6 medium tomatoes, diced 1 white onion, chopped 1/2 cup chopped green onion Sea Salt to taste Cayenne Pepper to taste Combine ingredients in large mixing bowl. Lomi lomi massage ingredients together with hands. Salt and pepper to taste _4x6_CounterCard_V1.indd 2

3 KALUA PIG Traditionally kalua pig is cooked in the ground, but you don t have to dig a hole and roast a whole pig to enjoy this luau classic. Follow these simple instructions to make your very own Hawaiian favorite for your family and friends. Preparation time: 20 hours Serving Size: 10 Drink Pairing: Mai Tai or Ice Cold Beer 1 (6 pound) pork butt roast 1 1/2 tablespoons Hawaiian sea salt 1 tablespoon liquid smoke flavoring Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. Remove meat from slow cooker, and shred, adding drippings as needed to moisten _4x6_CounterCard_V1.indd 3

4 ONO SAUSAGE This dish is ono (delicious in Hawaiian). Serve this at any gathering or luau and everyone is sure to say how ono it is. Preparation time: 45 minutes Serving Size: 6 2 cups white rice 4 cups water 12 ounces country-style smoked link sausage 1/2 cup water 1 large green bell pepper, cut into 1-inch pieces 1 cup diagonally sliced celery, 1 inch thick 1 (14 ounce) can whole peeled tomatoes, quartered 1 cup beef broth 1 (8 ounce) can pineapple rings in juice, cubed and juice reserved 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1 tablespoon brown sugar 2 tablespoons cornstarch Cooking Directions Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Place sausages into a skillet with 1/2 cup water over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages. Combine sausages with onion, green pepper, and celery in a large skillet over medium heat; cook and stir until vegetables start to soften, about 5 minutes. Stir tomatoes, beef broth, pineapple, garlic powder, black pepper, and brown sugar into sausage mixture. Cook and stir until brown sugar has dissolved and mixture comes to a simmer. Whisk reserved pineapple juice with cornstarch in a small bowl until smooth. Stir cornstarch mixture into sausage mixture and cook until sauce thickens and turns clear, about 2 minutes. Serve sausage mixture over cooked rice _4x6_CounterCard_V1.indd 4

5 COOL ISLAND COLE SLAW Like a cool summer breeze this dish is a breath of fresh air. With its light tropical flavors Chef Tony s Cool Island Cole Slaw is sure to delight. Serving Size: 6 3-1/3 cups shredded cabbage 7/8 (11 ounce) can mandarin oranges, drained and liquid reserved 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon white pepper 3/4 cup crushed pineapple, drained 1/4 cup and 1 teaspoon mayonnaise In a large bowl, toss together the cabbage, 1 tablespoon of reserved orange juice, salt, ginger, nutmeg, and pepper. Toss the oranges and pineapple into the mixture. Stir in mayonnaise until evenly coated. Chill well before serving _4x6_CounterCard_V1.indd 5

6 ALOHA STYLE PORK RIBS These are the kind of ribs that make you want to say Aloha! Perfect those hot summer days, sitting out in the sun, and just having a good time. Preparation time: 3 hours Serving Size: 6 3/4 cup sugar 1/2 cup soy sauce 1/2 cup ketchup 1/4 cup medium-dry Sherry 1 teaspoon salt 1 garlic clove, smashed 1 (1-inch) cube peeled fresh ginger, smashed Stir together sugar, soy sauce, ketchup, Sherry, and salt in a bowl until sugar is dissolved. Pour marinade into a roasting pan, then add garlic, ginger, and ribs, turning ribs to coat with marinade. Marinate, covered and chilled, turning occasionally, at least 3 hours. Preheat oven to 325 F. Line bottom of a broiler pan with foil, then arrange ribs, rounded sides up, on broiler rack, reserving marinade for basting (discard garlic and ginger). Roast in middle of oven, basting with marinade every 20 minutes (do not baste during last 10 minutes of cooking), until ribs are tender and glaze is well browned, about 1 3/4 hours. Discard any unused marinade. Let racks stand 5 minutes, then cut into individual ribs _4x6_CounterCard_V1.indd 6